97 research outputs found

    Energy aspects and ventilation of food retail buildings

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    Worldwide the food system is responsible for 33% of greenhouse gas emissions. It is estimated that by 2050, the total food production should be 70% more than current food production levels. In the UK, food chain is responsible for around 18% of final energy use and 20% of GHG emissions. Estimates indicate that energy savings of the order of 50% are achievable in food chains by appropriate technology changes in food production, processing, packaging, transportation, and consumption. Ventilation and infiltration account for a significant percentage of the energy use in food retail (supermarkets) and catering facilities such as restaurants and drink outlets. In addition, environmental conditions to maintain indoor air quality and comfort for the users with minimum energy use for such buildings are of primary importance for the business owners and designers. In particular, supermarkets and restaurants present design and operational challenges because the heating ventilation and air-conditioning system has some unique and diverse conditions that it must handle. This paper presents current information on energy use in food retail and catering facilities and continues by focusing on the role of ventilation strategies in food retail supermarkets. It presents the results of current studies in the UK where operational low carbon supermarkets are predicted to save 66% of CO2 emissions compared to a base case store. It shows that low energy ventilation strategies ranging from improved envelope air-tightness, natural ventilation components, reduction of specific fan power, ventilative cooling, novel refrigeration systems using CO2 combined with ventilation heat recovery and storage with phase change materials can lead to significant savings with attractive investment return

    Evaluation of Supermarket Energy Use and Emissions with Various Technology Options

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    In this paper, an operational supermarket in the UK has been selected to be modelled by the previously developed supermarket energy simulation software ‘SuperSIM’. Detailed information of the supermarket and model development procedures are explained. The model was previously validated through comparisons with site measurements of space air temperature and humidity and energy consumptions. It is therefore used to simulate, quantify and evaluate supermarket energy performance at various technology options in terms of heat recovery from refrigerant discharge, high efficiency condensers and evaporators and store locations etc

    Modelling and performance evaluation of a low-temperature ammonia-water absorption refrigeration system

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    This paper presents the simulation of a low-temperature gas-fired ammonia-water absorption chiller for refrigeration applications. The model was developed as part of a research effort to investigate microturbine-based tri-generation systems for application in the food retail industry. The absorption chiller model was developed in the TRNSYS environment by integrating the main component models in the system and will form part of an overall TRNSYS-based supermarket model. The chiller model was validated against experimental results obtained on a 12 kW absorption chiller in the laboratory. The model was subsequently used to investigate the influence of important design and operating parameters on the performance of the chiller. © The Author 2009. Published by Oxford University Press. All rights reserved
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